One-Bowl Chocolate Cake
Easy to make, gluten-free, vegan, one bowl chocolate cake with creamy chocolate-coconut frosting. A simple sweet treat that everyone will love.
Servings 6
Ingredients
Chocolate cake
- 100 g white rice flour
- 50 g almonds finely ground
- 50 g rolled oats finely ground
- 20 g brown rice flour
- 100 g coconut sugar
- 50 g cacao powder
- 10 g ground chia seeds mix with 50 ml water
- 100 g ripe banana approx. one medium-sized banana
- approx. 180 ml rice milk at room temperature
- 60 ml coconut oil
- 2 teaspoons baking powder
- pinch of baking soda
Chocolate - coconut cream frosting
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dark chocolate
- 3 tablespoons agave or maple syrup
Instructions
Chocolate cake
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
- Mix 10g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
- In a large bowl, mix together the dry ingredients: white rice flour, finely ground almonds, finely ground rolled oats, brown rice flour, coconut sugar, cacao powder, baking powder, and a pinch of baking soda.
- Blend banana with 200 ml of rice milk. Add the banana mixture to the bowl with dry ingredients. Also, add coconut oil and soaked chia seeds and mix briefly with a hand mixer until all is well combined. If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
- Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down.
Chocolate - coconut cream frosting
- Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
- Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
- Spread the frosting evenly all over the cake.
- Top with blueberries.
Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.